Effect of Various Organic Acids on the Inhibi...

Effect of Various Organic Acids on the Inhibition of Dairy Product Spoilage Bacteria

Author Name : D. Kanchana , G. Usharani , M. Jayanthi , P. Venkatesan

DOI: https://doi.org/10.56025/IJARESM.2023.111023675

ABSTRACT Spoilage of dairy product is predominantly caused by the microbial growth in variety of dairy products. Many pathogenic microorganisms, including Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica, Candida albicans, Fusarium oxysporum, Aspergillus flavus, Rhizopus stolonifer, Penicillium chrysogenum and Salmonella typhi have been identified as the causing agents of the major food borne diseases, food borne illness and food spoilage. Various types of dairy product spoilage causing microorganisms viz., Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica and Salmonella typhi has been reported as one of the most common pathogenic microorganisms which are related to food borne diseases, food borne diseases and food borne intoxification in the dairy industry. The use of chemical preservatives and organic acids currently employed to control the dairy product spoilage causing microorganisms which are capable of growing in milk products including sulphites, sulphur dioxide, sodium chloride, phosphates, hydrogen peroxide, nitrates, nitrites, sodium diacetate, citric acid, acetic acid, lactic acid, benzoic acid, fumaric acid and therapeutic antibiotics are increasingly being questioned with regard to their impact on human health